Polenta & Roasted Vegetable PiePosted by Katie on Apr 11, 2012 in Main Dish, side dish, vegetarian | 12 comments
Get ready my veg friends–your going to love this recipe. If you are looking for comfort filling food–this is the pie for you. I found this recipe in the cooking section of my local newspaper and like most recipes ripped it out and placed it on my cookbook stand in the kitchen. This recipe is a little labor-some and you could easily whip this pie up on a busy weeknight if you pre-roast your veggies.
The mozzarella cheese on top is pure bliss and to me makes the pie complete. I thought I had seasoned the polenta well, but at first and second bites it was not seasoned to my liking. Now, take-note. I’m a salt phene so that’s probably why; however, the next time I make this recipe I plan to incorporate fresh herbs into my polenta and more salt. We ate half the pie for dinner and had the remainder of the pie the next day. Most foods improve in flavor the next day–not so much my friends on this one. This is a one-day no left over meal which is a tad bit sad. I didn’t feel that the polenta was as soft and moist as it was after being pulled out of the oven. In the end this vegetarian meal will be added to my meal rotation list. It was delicious and even my non-vegetarian husband loved it.
Adapted from: Chicago Tribune from Laura Washburn’s Book; ”Vegetarian Food for Kids: Nutritious and Delicious Recipes for Healthy Children”
Polenta & Roasted Vegetable Pie
Author: Katie Jasiewicz of Katie’s Cucina Adapted from Chicago Tribune from Laura Washburn’s Book; “Vegetarian Food for Kids: Nutritious and Delicious Recipes for Healthy Children”
- 2 zucchinis, cut into ¼ inch strips
- 1 red bell pepper, cut ½ inch thick
- 1 large broccoli stalk, sliced in long pieces
- 1 red onion, sliced in thick rings
- 2 tbsp olive oil
- 1 tsp salt
- 3 cups water
- 1 cup quick-cooking polenta
- 1 tbsp unsalted butter
- ⅔ cup grated cheddar
- 4-1/2 oz fresh mozzarella ball, thinly sliced
- Preheat oven to 400 degrees.
- In a large bowl add zucchini, pepper, broccoli, and onions and drizzle with olive oil and ½ teaspoon salt; mix well. Place vegetables on a rimmed baking sheet and roast for 10-20 minutes or until tender and golden brown. Once vegetables are cooked chop and transfer to a lightly oiled 10-inch square baking dish.
- Once vegetables are cooked, heat the 3 cups water in a saucepan over medium-high heat and bring to a boil (season with ½ teaspoon salt). Add polenta slowly, stirring constantly. Lower heat to low and cook (stirring continuously) for 5 minutes.
- Remove polenta from the heat and add the butter and cheddar cheese to the polenta. Mix well and then pour polenta cheesy mixture over the vegetables in the dish (spreading evenly). Lastly, add the slices of mozzarella on top along with salt, pepper and parsley flakes to taste. Bake until browned and bubbling; 25 minutes.
I found that the polenta needs to be well seasoned (seasonings listed per original recipe). The pie is not as juicy and flavorful the next day. Try to eat it all in one sitting!